Process of drying edible pastes.



' K. GAMMEL.

PRocEss 0F DRYING EDIBLE PASTES. APPLICATION FILED APR-10,191! RENEWED SEPT 9| I9I5.

Patented Apr. 11, 1916.

Tmz COLUMBIA PLANOURAPH .co-, WASHINGTON, D. C.

and State of Ohio,

erally practised up rupted either by hanging the moist drying chambers is entirely avoided.

are completely my improved process,

or cLEvELANn,

PROCESS OF DRYING EDIBLE PASTES.

Application filed April-10, 1911, Seria1 No. 620,179. Renewed September 9, 1915.

To all whom it may concern:

Be it known that I, KARL GAMMEL, a subject of the Emperor of Germany, residing at Cleveland, in the county of Cuyahoga have invented certain new and useful Improvements in Processes of Drying Edible Pastes, of which the following is a specification.

According to the methods of drying gento the present time, the goods coming fresh from the press are hung over sticks and subjected for a time to a powerful current of air in order that they may be dried sufficiently to permit handling.

1 The goods are then placed in drying chambers where they are allowed to remain for a period of from 5 to 8 days in orderto complete the drying. In the drying chambers it is necessary to protect the goods carefully 20 against any injurlous influence, such as a current of air, heat radiated from heated bodies, excessive dryness, etc., in order that the goods will not crack or become too strongly bent. If the ventilation is imper- 25 feet a mold formatlon often appears 1n molst weather, especially if the goods are hung too close together. The varying temperature. and humidity of the air cause constant failures. During the preliminary drying 30 above referred to, the goods tend to bend,

and the bending becomes permanentunless the drying process is. temporarily mtertogether or by bringing the same into a cool, drying chamber. If, however, the bending has proceeded too far, the goods cannot be again straightened by this means, and in most cases the goods become a complete loss on account of bursting and split- 40 ting.

According to my improved process the preliminary drying of the goods is unnecessary; there is no interruption of the drying process, and the long period of drying in qthe he goods coming fresh from the press are placed over sticks as heretofore and are then subjected immediately to the various steps of my improved process until the goods dried, which is accomplished in a relatively short period of time compared with the period heretofore required.

The accompanying drawing shows one form of apparatus adapted for carrying out which comprises a Specification of Letters Patent.

goods closely s'ra'rns rarnn'r onrion.

OHIO, ASSIGNOR T0 II-IE CLEVELAND MACABONI ND, OHIO, A CORPORATION OF OHIO.

Patented Apr. 11, 1916.

Serial No. 49,234.

closed drying chamber means such as thewing continuous movement a having suitable orair therein. Suitable means as the valve controlled pipes 0 having the cooks c therein are provided, whereby fresh air may be admitted and moist air removed from the chamber as desired. The heater d of any well known construction is also provided in the chamber to control the temperature therof. An auxiliary pipe 6 also communicates with the chamber so that vapor can be supplied if necessary or desired in order to regulate and control the humidity of the air.

In practising my improved process the goods are exposed'to a continuous movement of air during the entire. drying process, which may pass along the goods in any desired direction. The go'odsare subjected to the air current under normal atmospheric conditions until approximately of the original water contents of the goods has been removed. During this period the air current is directed against the goods with considerable velocity in order to shorten the time of drying as much as possible, since the drying will proceed somewhat in proportion to the velocity of the air current. At this point the goods become quite dry and stiff and begin to bend. In this art the term to bend Z) for produclng a r Thereupon the temperature of the air current is raised so that more moisture will be carried by the air current. The outer portion or layer of the goods will become softened, and the goods will be caused to straighten under their own weight, and without stopping or interrupting the drying process or discontinuing the air current. During this period, and while the goods are being straightened by their own weight, the velocity of the air current may, if desired, be decreased, but may again be increased to its original velocity when the goods are straightened. If the air current is continued, even though the said current has a higher temperature, the outer portion or surface of the goods will again become dried very hard and stifi and the goods will commence to bend. Thereupon the temperature of the air current is again raised to increase the absorption of the moisture, thus moistening the outer surface of the goods and permitting the same to straighten under their own weight.

bus that various other The foregoing operation of heating the air current by successive stages and subjecting the goods to the current of air at each of said stages until the goods become dried, and tend to bend, is continued until the temperature is raised to about 50 or 60 C. By the time this temperature has been reached, the goods have lost the greater part of their water contents and lose their flexibility and become hard. Thereafter the drying process is completed with very little if any change of the air body, and largely by regulating the humidity thereof. During the final step in the drying process the humidity is slightly below the saturation point of the air body, and is controlled in any suitable manner, either by permitting the heat to remain stationary at 50 to 60 C. and intro ducing small quantities of fresh air at suitable intervals and permitting a corresponding quantity of saturated air to escape or by keeping the air body constant and gradually heating same to about 80 C. in order to raise the saturation point. By this last step the remaining portion of the water contents of the goods is entirely removed, so thatthe goods can be shipped.

By means of this process the goods can be brought directly to the drying chamber from the press without intermediate operations and handling of any kind, and may be dried practically Without interruption and in the presence of continuous air currents, so that the period of time required forthe drying process will be greatly reduced.

Although I have shown one form of apparatus for carrying out my process, it is obviforms of apparatus may be employed for this purpose and that many changes and modifications may be made in the apparatus shown which are within the skill of the mechanic Without varying or changing the operation of the process. 7

I claim as my invention:

1. The process of drying edible paste by subjecting the same to the action of air currents until it begins to bend, raising the temperature to draw the moisture to the surface and to straighten the bends, maintaining the raised temperature until the paste again begins to bend and finally subjecting it to air ofconstant temperature and below the saturation point.

2. The process of drying edible tubes by subjecting the same to air currents of progressively higher temperatures, each temperature being maintained until the tubes begin tobend when the temperature is raised and finally subjecting the tubes to air of substantially constant temperature and below the saturation point.

3. In the art of drying edible paste, the process which consists in subjecting a body of the paste to the action of a current of air until the paste manifests a tendency to bend, raising the temperature to draw the moisture to the surface of the body and finally subjecting the body to the action of air below the saturation point.

This specification signed and witnessed this 13th day of March, A. D. 1911.

KARL GAMMEL.

Signed in the presence of JOHN P. WHITE, F. O. PFAFFMAM.

Copies of this patent may be obtained for five cents each, by addressing the Commissioner of Patents. Washington, D. C. 

